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5-Ingredient Peppermint Chocolate Truffles

Rich and Creamy Peppermint Chocolate Truffles are made with just 5 simple ingredients! So easy and perfect for homemade holiday gifts!

Another day, another homemade holiday gift idea for you!

And today’s recipe is so impressive – and EASY – I predict you’ll be making it all the time. I know I will be! So without further ado, I give you peppermint chocolate truffles!

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Made with just 5 ingredients!!! Seriously, if you have heavy whipping cream, chocolate, butter, peppermint extract, and a couple of candy canes, you can make these right now. So I seriously hope you have those on hand?! Because after seeing this… I know you’re going to want a bite (or 3) ↓

For this recipe, I’ve teamed up with my friends over at DairyPure®. Their fresh, pure, and delicious heavy whipping cream creates extra luscious truffles that basically melt in your mouth! I was thrilled to team up with this brand because they offer a wide line of high-quality dairy products I use in my recipes all the time. Plus, I’m obsessed with their website which is loaded with recipe ideas and inspiration! From one baker to another, you should definitely check it out 😉

In addition to using high quality cream, I suggest using a quality chocolate brand you know and trust, as it will make all the difference in how your truffles taste.

Tips and Tricks for Recipe Success:

This recipe calls for heavy whipping cream, which has a fat content between 36 and 40%. It’s high fat content makes these 5-Ingredient Peppermint Chocolate Truffles extra rich and creamy. If you cannot find heavy whipping cream, regular heavy cream can be used in its place.

Because this recipe only calls for 5 ingredients, I suggest using the best quality ones you can.

For a less sweet treat, dark chocolate may be used in place of the semi-sweet chocolate.

Chocolate chips should never be used in place of the chopped chocolate.

Making homemade truffles might sound intimidating at first, but trust me, this 5-ingredient recipe couldn’t be easier! Especially since 75% of the time needed for this recipe is “inactive” time, which leaves you plenty of time to spend time with your loved ones making holiday memories to be cherished for years to come!

And I’m here if you have any questions. You can do this ♥

If you try this recipe for 5-Ingredient Peppermint Chocolate Truffles, leave a comment below and don’t forget to snap a pic and tag it #SimplyMadeMemories and #bakerbynature on instagram!

5-Ingredient Peppermint Chocolate Truffles

These rich and creamy Peppermint Chocolate Truffles are made with just 5 simple ingredients! Perfect for homemade holiday gifts!

Ingredients

For the Peppermint Chocolate Truffles:

1 cup (227g/8 ounces) heavy whipping cream

2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped

5 and 1/2 Tablespoons (78g/2.75 ounces) unsalted butter, cut into small cubes and at room temperature

1 teaspoon peppermint extract

For the Chocolate Coating:

1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, chopped

6 full-size candy canes, finely crushed

Instructions

For the Peppermint Chocolate Truffles:

In a small saucepan over low heat, warm the cream until small bubbles begin to form around the sides of the pan. Remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and peppermint extract and vigorously whisk until smooth and shiny.

Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.

For the Chocolate Coating:

Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.

Right before dipping, pour the melted chocolate into a liquid measuring cup.

Assembly:

Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.

Line two large baking sheets with parchment paper and set them aside.

Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.

Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and sprinkle with crushed candy canes.

Allow truffles to sit at room temperature until set, about 1 hour.

Notes

If you cannot find heavy whipping cream, regular heavy cream will work. Regular milk should not be used as a substitute.

Be sure to finely chop the chocolate so it easily blends with the cream.

Use real chocolate, not chocolate chips.

Store truffles, at room temperature, for up to 1 week.

If you do plan on making these ahead of time, I suggest skipping the candy cane topping, as it softens after a few hours. Alternatively, you could refrigerate the undipped truffles until needed, then dip them the day you plan on serving them.

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.